Usually when I make Mexican rice it’s more of an entailed sort of experience. (I’ll share that recipe with you later this summer!) The other night I really wanted some Mexican rice because we were having fajitas, but I was pressed for time so I decided to make something a bit more quickly and this is what I came up with!
This recipe is quick, easy and delicious. It’s just perfect for a weeknight when things can get a bit hectic!
What You’ll Need:
Extra virgin olive oil
1 small onion, chopped
1 cup of uncooked rice
1 – 10 ounce can of Rotel
1 – 15 ounce can of tomato sauce
1 – 4.25 ounce can of green chilies
A pinch of sea salt
A pinch of finely ground black pepper
1 tablespoon of paprika
1 tablespoon of chili powder
In a large pot saute onion in a little olive oil until tender.
Stir in rice and cook for 1-2 minutes to “wake it up” a bit.
Add remaining ingredients and stir to mix. Cook for 20-25 minutes until mixture thickens and rice is tender.
Sinfully easy, but oh so delicious! I like recipes like that!
Notes: You can use brown or white rice. Wild rice even works.